Raspberry Buttercream (made with Fresh Raspberries)
A fruity and slightly tart version of Swiss meringue buttercream, this raspberry buttercream is absolutely delicious and will take amazing on your favorite, vanilla, chocolate, or lemon cake.
Servings: 5 cups
Calories: 600kcal
Ingredients
Raspberry Sauce
- 12 ounces (340 grams) fresh or frozen raspberries
- 3 tablespoons (37 grams) granulated sugar
- 2 tablespoons (30 grams) fresh squeezed lemon juice
Swiss Meringue Buttercream
- 5 large (150 grams) egg whites
- 1-1/4 cups (250 grams) granulated sugar
- 1/4 teaspoon kosher salt
- 30 tablespoons (424 grams) unsalted butter room temperature (65-68 degrees F)
- 1 teaspoon pure vanilla extract
Instructions
Raspberry Sauce
- Place a medium sized bowl with a fine-mesh strainer next to the stove.
- Place the fresh raspberries, sugar, and lemon juice in a medium-sized saucepan and bring it to a boil. Quickly reduce the heat to medium and cook the raspberry mixture until the raspberries are soft enough to smash with the back of large spoon or a potato smash.
- Transfer the berries to the fine-mesh strainer and use the back of a large spoon to press the berry mixture through the strainer to remove the seeds. Get as much juice and pulp out of the raspberries as possible. You should have about 3/4 cup of raspberry coulis.
- Return the raspberry sauce to the saucepan and cook on medium heat, stirring constantly, until it is reduced by half. You should have 6-7 tablespoons of coulis, when it’s finished.
Raspberry Buttercream
- Half fill a 3-quart or 4-quart saucepan with water and bring it to a simmer over high heat. Once it starts to simmer, reduce the heat to medium.
- Place the egg whites and sugar in the bowl of a stand mixer and set it over the pan of simmering water. Do not allow the bottom of the pan to touch the water.
- Whisk until the mixture by hand until reaches 170 degrees F then immediately put the bowl on the mixer stand, attach the whisk attachment and whip at medium-high speed until the meringue mixture is cool (about 80-85F).
- With the mixer on medium speed add the butter to the meringue one tablespoon at a time. About half through the buttercream will begin to look curdled. Don’t worry it’s supposed to look like this. Continue to add the butter and eventually the buttercream will begin to look creamy and smooth, almost like thick whipped cream. You may need less than the full amount of butter to reach the desired consistency.
- Scrape down the sides and bottom of the bowl. Add 2 tablespoons of the raspberry sauce to the buttercream and mix it in on medium speed. The buttercream will be light pink. Add the raspberry 1 tablespoon at a time mixing on medium speed after each addition until the desired flavor is achieved.
- Use the buttercream right away to frost and decorate your cake or cupcakes.
Storage
- The buttercream is good at room temperature for up to 2 days because of the amount of sugar which inhibits bacteria growth and the cooked egg whites. The buttercream can be refrigerated in an airtight container for up to 2 weeks. When ready to use, place in the bowl of a stand mixer and beat on medium speed for 2-3 minutes until it appears smooth and creamy.
- To freeze the buttercream place it in an airtight freezer safe container. It can be frozen up to 2 months. When ready to use the buttercream let it come to room temperature (68-70 degrees F) on the kitchen counter and then follow the directions above to restore its smooth and creamy texture.
Notes
Fruit: If using fresh raspberries, use raspberries that taste good. If using frozen raspberries you may need to cook the sauce a little longer to remove the extra moisture.
Egg Whites: Use fresh egg whites for the best results. Separate the eggs while the eggs are still cold because the yolk is less likely to break.
Store Leftover Egg Yolks: Yolks will keep for up to four days in the refrigerator in an airtight container. To keep the egg yolks from drying out, add enough cold water to the container to just cover the tops of the egg yolks. Drain them off before using.
Nutrition
Calories: 600kcal | Carbohydrates: 26g | Protein: 5g | Fat: 55g | Saturated Fat: 35g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 14g | Trans Fat: 2g | Cholesterol: 144mg | Sodium: 174mg | Potassium: 174mg | Fiber: 4g | Sugar: 21g | Vitamin A: 1702IU | Vitamin C: 20mg | Calcium: 36mg | Iron: 1mg